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Wow what a beautiful sunny day! I just couldn’t resist taking these pictures where it looks like these pumpkin walnut spelt muffins are just enjoying soaking in the rays! I feel like I know exactly how they feel haha
(Apparently that was the one he had to have)
For the past few months I have had an obsession with Oh She Glows, cookbook and blog. Trying all of her recipes and enjoying most. But recently I have to admit I have a new love. I discovered Isa Chandra Moskowitz and her website.
Have you tried her recipes before? O-M-G! Her pizza was the first I tried and I have made it so many times i’ve lost count. It’s a bit of a time consumer with having to prepare the dough, sauce, pesto, and tofu ricotta but it is worth it! Her pesto is a must try, and she has an oil free version which I am really trying to make more these days.
When browsing her website I came across her “The Best Pumpkin Muffins” recipe when I was looking for a recipe that uses molasses and I decided to give them a try since I have been having such great luck with her. I made a few modifications and they turned out delicious! I decided to use spelt flour (her recipe calls for all purpose) which makes these muffins wheat-free and making them easier on digestion.
Hope you enjoy!
- 1¾ cups - spelt flour
- ½ cup - coconut sugar
- 2 tablespoons - brown sugar
- 1 tablespoon - baking powder
- ⅛ teaspoon - fine grain sea salt
- 1 teaspoon - cinnamon
- 1 cup - pumpkin puree
- ½ cup - almond milk
- ¼ cup - unsweetened applesauce
- 2 tablespoons - molasses
- ½ teaspoon - ground ginger
- ½ teaspoon - ground nutmeg
- ⅛ teaspoon - cloves
- ½ cup - chopped walnuts
- Preheat oven to 400F. Lightly grease a muffin tin.
- Put all the dry ingredients in a bowl and combine.
- In a separate bowl whisk together the wet ingredients, and then pour the wet ingredients into the dry.
- Fill the muffin tins until almost full and bake for 18-20 minutes, test with a tooth pick.
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